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Grilled Pineapple Elote Bowl

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PREP TIME
40 min
COOKING TIME
10 min
TOTAL TIME
50 min
SERVINGS
2 servings
Dinner
Grilled Pineapple Elote Bowl
Ingredients
  • 1 medium fresh pineapple, peeled and cut into 1/2 inch slices
  • 2 ears corn, husks and silks removed
  • 1 tablespoon vegetable oil, or more as needed
  • 2 cups cooked brown rice
  • 2 tablespoons crema Mexicana (Mexican cream)
  • 2 dashes hot sauce, or to taste
  • 2 tablespoons crumbled cotija cheese
  • 1 bunch fresh cilantro
  • salt and ground black pepper to taste
  • 1 lime, cut in wedges
Instructions
1
Preheat your outdoor grill to medium-high heat and lightly coat the grates with a thin layer of oil to prevent sticking'.
2
Brush slices of pineapple and ears of corn lightly with oil, taking care not to apply too much, and carefully place them on the grill. Cook the pineapple until it develops a nice sear, about 3 minutes. Flip and continue to cook just until the other side develops a sear as well, about 3 minutes more; avoid overcooking, as the pineapple will become unappetizingly soft'.
3
Grill the corn, rotating it frequently to achieve a nice char, until it reaches your desired level of crispiness, 3 to 5 minutes. Remove from the grill and let cool until it is safe to handle. Once cooled, cut the kernels off the cobs into a bowl.
4
Create two bowls by filling the bottom of each with an equal amount of cooked rice and topping each with half of the roasted corn kernels. Spoon a dollop of crema over the corn and drizzle with hot sauce to add a spicy kick. Add 2 to 3 pineapple rings to each bowl and top with crumbled cotija cheese and chopped cilantro. Season with salt, pepper, and a squeeze of lime juice to bring everything together.